Grape leaf salad in tempura with fried banana and anchovies in vinaigrette
Have you ever eaten grape leaves? If you like international cuisine, perhaps you have tried dolmas, a dish originating in Ottoman cuisine that in all those countries that were part of the area of influence of the Ottoman Empire is typical currently. In this case, the grape leaves are used to wrap a filling made with rice, onions, minced meat, pine nuts, spices, sometimes legumes…But today we present a different way of using them: in tempura and as the base of a surprising salad with fried banana and anchovies vinaigrette.
It sounds good, right? Here is Miriam’s recipe so that you can prepare this salad at home. And to complete the menu, we recommend take a look at her blog Cocina con Miri where you will find more great recipes and explanations of various cooking techniques
- Grape leaves - 2
- Tomato - 1
- Avocado - 1
- Banana - 1
- Anchovies in vinaigrette - a can
- Extra virgin olive oil
- Edible flowers - (optional)
- Prepare the salad by cutting the tomato and avocado into small cubes; add a little lemon juice so that the avocado does not oxidize, and salt.
- Cut the banana into thin slices, coat it in flour and fry. Put on an absorbent paper and reserve.
- Make the tempura with water and flour.
- Wash and dry the grape leaf, put it through the tempura and fry it.
- When it is golden brown, take it out and put it on an absorbent paper on top of a cup or glass upside down, so that it takes the shape of a bowl.
- Put the leaves on a plate and inside each one place a few tablespoons of the tomato and avocado salad, some rolled anchovies and the banana.
- Dress with extra virgin olive oil and it would be ready to taste. If you want, you can decorate it with some edible flowers. Miriam used small leek flowers.
Amazing! Thanks, Miriam.
Anchovies in vinaigrette. 100g can
If you liked the recipe, you can prepare it at home with the anchovies in vinaigrette that you will find in our online store.Buy